I always sweeten my homemade ice cream with Coco Lopez, the ingredients list is somewhat daunting but in essence it's loaded with emulsifiers. It makes full dairy Ice cream keep in the freezer for weeks without turning icy and makes non dairy ice cream much creamier. I still haven't solved the problem of keeping non dairy ice cream in the freezer without it turning hard as a rock. It's great right out of the churn but turns hard as a rock in just a few days. For those with minor lactose problems even a cup of cream in the mix will help keep the ice cream soft. Blending a banana or two into the recipe will also keep your non dairy ice cream nice and creamy. If you want banana flavor use overripe bananas, if you don't want to taste them use bananas that are still a little green.

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